Pagina's

dinsdag 6 november 2012

Sablés Bretons – Bretonse zandkoekjes (GF)

A classic sand cookie, in Bretagne made with salted butter and in my version sprinkled with a rough sea salt which lifts the sweet taste of butter and sugar to an almost seaside experience. Just close your eyes, listen to the roaring autumn winds outside and imagine yourself sitting in the sun on a wind-shield terrace viewing The Atlantic Ocean.

With a hot pot of tea, of course.

Sablés Bretons (18 pcs)

100 g cane sugar

125 g soft butter, on room temperature

1 egg, losgeklopt met een vork

250 g Werz flour or brown rice flour, sifted

1 pinch of salt

1 tbsp vanilla extract

1 tbsp Maldon salt or sel de Guérande

Pre heat the oven on 190 ˚C

Prepare a baking tray with a sheet of baking paper

Mix sugar and butter with a spoon thoroughly.

Add ¾ of the egg with the salt and vanilla extract and mix through.

Then add flour and with cold hands knead it through quickly, don’t overdo it.

Roll the dough out between two sheets of cling film, about 5 mm thickness.

Cut out cookies and lay them on a baking tray. With a fork press a pattern and coat with someof the remaining egg. Sprinkle with a little Maldon salt and bake the sablés in the oven for 20-25 minutes till golden.

Over mij

Since november 2007 celiac disease has been diagnosed with me and did I start with the gluten-free diet and lifestyle. I'm very interested in health and food issues. And besides, I Love Cooking. I think cooking is creating. I'm not content with the gluten free range of products in the shops in Holland, so I make most of the food myself. I think gluten free food must be healthy, real food, but above all very tasty. Also non-celiacs must (and they do!) enjoy my food.
I am 50 years old and I live, together with my son, in Rotterdam, Holland.***
Sinds november 2007 is bij mij coeliakie geconstateerd en ben ik begonnen met een glutenvrij dieet. Ik ben erg geïnteresseerd in gezondheid en voeding. Daarnaast ben ik gek op koken. Ik ben niet tevreden over het aanbod van glutenvrije artikelen in de winkels, dus maak ik vrijwel alles zelf. Glutenvrij eten moet lekker zijn, gezond en ook voor niet-coeliakers aantrekkelijk zijn.